Rosemary And Garlic Chicken Casserole With Lentils

Serves: 4 people.

Preparation Time: 15 minutes to prep, 1 hour to 1 hour 30 minutes to cook.

• 1 tbsp rapeseed or olive oil
• 1 large onion, sliced
• 1 large carrot
• 1 leek
• 4 garlic cloves, chopped
• Leaves from 2 sprigs of rosemary or half a tablespoon of dried rosemary
• 200g red lentils, well rinsed
• 500ml chicken or veg stock
• 8 skin-on, bone-in, free-range chicken thighs, or 1 medium chicken (about 1.75kg/4lb), jointed into 6-8 pieces
• Sea salt and freshly ground black pepper
• Flat-leaf parsley, chopped, to finish

1. Preheat the oven to 180C/350F/gas 4.
2. In a flameproof casserole dish, or other oven proof dish, soften the onion in the oil, on a medium/low heat, stirring all the time. Add the chopped leek and carrot.
3. Add the garlic, rosemary, and some salt and pepper. (Remember there is salt in the stock so don’t put too much in to begin with). Cook gently for 5 minutes.
4. Stir in the lentils and stock.
5. Season thighs with salt and pepper, and place them bone down in the dish. Bring to a simmer.
6. Put in the oven, uncovered, for 1 hour. If the liquid is evaporating too much, cover the casserole with a lid or foil.
7. After an hour check that the chicken is cooked and that the lentils are soft. If not, return to the oven for another 10 – 15 minutes.
8. Add more seasoning if required, and sprinkle with flat leaved or curly parsley.
9. Serve with a green vegetable in season.